Chicken-Biscuit Casserole
Posted by Cynthia Ewer on September 11, 2007
Description
My childrens' grandmother, Dorothy Swain, shared this recipe with me when I was a new bride.
It's a great way to use up cooked chicken leftovers--and is still a favorite in our house.
Freeze before topping with biscuits for a hearty freezer meal.
Ingredients
- 3cchicken, cooked and chopped
- 3cchicken broth
- 4carrots, peeled and sliced 1-inch thick
- 1onion, chopped
- 4celery stalks, sliced 1/2-inch thick
- 8ozmushrooms, fresh
- 2garlic cloves, sliced
- 1cpeas, canned or frozen
- 3Tcornstarch
- 1⁄3ccold water
- 10biscuits, uncooked (home-made or canned)
Instructions
Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garlic; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. Mix cornstarch with cold water in measuring cup; add slowly until chicken mixture has consistency of gravy. Remove from heat; cool.
To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wrap in jumbo freezer bag.
To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.
Notes
To prepare: thaw casserole before cooking. Place in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch--my family enjoys their "chicken biscuits" cut with a chicken-shaped cookie cutter) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are golden brown.
